Beet Salad Lunch Wrap (vegan)

A salad wrap with a powerhouse of flavours and textures including pickled baby beets, sundried tomatoes and pesto

Beet Salad Lunch Wrap

Doesn't that look good? It's my favourite lunchtime wrap. And when I say favourite, you can fill in the blanks and figure out I eat this a lot. It is so darn tasty.

The beets are pickled, the tomatoes are sundried for that rich flavour, the peppers are sharp and crunchy as is the juicy cucumber. The salad leaves are the filler and the tortilla is spread with dairy free pesto before the toppings are pilled on. It's a flavour explosion in the mouth!

Generous filling

As you can see I fill it rather generously, so when it comes to wrapping it and eating it, I do have to be careful.

Hell no, I add just as much, if not more. I just have to have some kitchen paper to hand for any escapees.

Sometimes I add a few dollops of Violife cream cheese to the tortilla too and I have to say that is rather good too. My vegetarian readers might like it with some fresh mozzarella added. I warn you though, don't add vegan mozzarella, as that wouldn't be a thing of pleasure.

On the side

I was feeling generous today and served my wrap with a small bowl of crisps (chips to my American readers) and a glass of mango cordial. I don't usually stop long enough to add anything on the side. I am usually too eager to dive in.

pin it for later

Stock up on napkins

One warming.

If you're making this delicious wrap for your lunchbox, roll it in some kitchen paper before wrapping it tightly in tinfoil.

Otherwise some beetroot juice or oil from the sundried tomatoes or pesto can escape.

That kitchen paper is a necessity if you aren't eating this right away.Mark my words!

How I love thee beetroot

Let us count the ways!

Yup! I'm that refined and shan't tell you about climbing onto a kitchen unit as a child to reach the cupboard so I could eat French mustard out of the jar with a teaspoon. Nope, not telling you that story. Me, I have no bad habits. NONE! I am a lady!

Yield: 1 wrapAuthor: Jacqueline Meldrum

Beet Salad Lunch Wrap

A salad wrap with a powerhouse of flavours and textures including pickled baby beets, sundried tomatoes and pesto.

prep time: 5 MINScook time: total time: 5 mins

ingredients

1 large flour tortilla

1-2 tbsp dairy-free pesto

A generous handful of salad leaves

4 slices of cucumber, halved

A few slices of fresh red pepper

3 sundried tomatoes, halved

2 baby beets, quartered

instructions

Spread the tortilla with pesto.

Add your filling along the top half of the tortilla, first
salad leaves, then cucumber, red pepper, sundried tomatoes and baby beets.

Fold the sides of the tortilla in a little then holding them
firmly, roll the tortilla from the top over the filling and towards you.

I love the addition of sundried tomatoes and, of course, pesto. You can't go wrong with either of these ingredients. It's so encouraging to see another vegan recipe to add to my collection. Thanks for sharing!

I love to have wraps in my lunchbox as well. Such an quick and comforting meal. Your wraps are looking tempting and i can imagine the beets and the salads are going well together.Thaks for sharing Jacqueline <3Claudia

I have to admit that I really don't like pickled beetroot at all but I love it boiled, steamed, roasted, grated raw... basically every way except pickled! I would totally have plain boiled beets in this wrap though, and I love that you've used pesto too, so fab. And I love the crunchy veg with salad leaves as well - this is definitely a keeper! xx

I love reading comments, so thank you for taking the time to leave one. Unfortunately, I'm bombarded with spam, so I've turned on comment moderation. I'll publish your comments as soon as I can and respond to them. Don't panic, they will disappear when you hit publish. Jac x